Safety evaluation of an extension of use of the food enzyme bacillolysin from the non‐genetically modified Bacillus amyloliquefaciens strain AGS 430

Abstract

Abstract The food enzyme bacillolysin (EC 3.4.24.28) is produced with the non‐genetically modified Bacillus amyloliquefaciens strain AGS 430 by Kerry Ingredients & Flavours Ltd. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did not give rise to safety concerns when used in 11 food manufacturing processes. Subsequently, the applicant has requested to extend its use to include one additional process. In the present assessment, EFSA has updated the safety evaluation of this food enzyme when used in a total of 12 food manufacturing processes. As the food enzyme‐total organic solids (TOS) are removed from the final foods in two food manufacturing processes, the dietary exposure to the food enzyme‐TOS was estimated only for the remaining 10 processes. It was calculated to be up to 7.111 mg TOS/kg body weight per day in European populations. Based on the revised dietary exposure estimates and the previous evaluation, the Panel concluded that this food enzyme does not give rise to safety concerns under the revised intended conditions of use.

Keywords

• bacillolysin
• Bacillus amyloliquefaciens
• EC 3.4.24.28
• EFSA‐Q‐2021‐00492
• EFSA‐Q‐2025‐00225
• food enzyme